The markets have so much to offer this time of year, so get your shopping list going for your holiday meals and get ready for some cozy meals with you and yours!
Start off your holidays right with these delicious appetizers. Everyone loves a bit of salmon and oysters to whet their pallets, especially with local ingredients.
Salmon Gravlax with Buckwheat Blini
A twist on a classic for those wanting an app that will wow the crowd. A bit of effort to prepare these ingredients goes a long way—or you can cut some corners and grab some smoked salmon from a vendor at the market.
Pears with Blue Cheese + Prosciutto
Simple, tasty ingredients wrapped together in a perfect pre-meal bite. These will surely pop with market pears and local goat blue cheese.
Pump up the flavor on your favorite oysters with herbs from the market and a bit of pancetta to seal the deal. Market bacon works great, too.
Let’s be honest: a meal isn’t anything without amazing side dishes. Source from delicious market vegetables that are in season now.
Radicchio and Beets
Impressively colorful, the sweet red beets counter balance the bitter radicchio, all tied together with some bright pomegranate seeds.
Cheesy Cauliflower Bake
A fun reconfiguration of that potato gratin, get a delight market cauliflower and cover it in cheesy goodness.
We’ve got to get our greens in somehow, so use this dish to get those green and leafies in your holiday meal. We recommend using market-fresh spinach for extra flavor.
Roasted Brussels with Warm Honey Glaze
Sweet and salty, plus a little spice to liven up these sprouts for your dinner table.
Carrots with Yogurt Parsley Dressing
Carrots this time of year are so sweet and delightful, you have to bring them to the party. Add a bit of flavor with orange juice and top with market fresh yogurt for a dish everyone will be fighting over.
Add something that will impress even your most intense holiday critics: a tart with delicious winter ingredients.
Squash + Onion Tart
Layer these beautiful winter delights for a hearty savory tart.
Shallot Tart Tatin
Market shallots prepared this way will really make their flavors shine, so grab so many of these ingredients from the markets and enjoy!
Our farmers raise animals with the utmost care, so that will make these delicious main dishes better than you’ve ever had them.
Milk Braised Pork
This pork is the perfect centerpiece of your meal, tender from braising and you end up with a flavorful sauce to serve it with.
Classic Roast Chicken
Throw some market veggies under there for a truly market fresh meal in the middle of your winter holidays.
Cocktails, of course
And what’s a holiday without some cocktails to spice up the party?
The markets are filled with holiday joy, so stop by this weekend and next to celebrate with your Washington Farmers!
University District Farmers Market: Open Saturday 12/22, 9am-2pm and Saturday 12/29, 9am-2pm.
West Seattle Farmers Market: Open Sunday, 12/23, 10am-2pm and Sunday, 12/30, 10am-2pm
Capitol Hill Farmers Market: Open Sunday, 12/23, 11am-3pm and Sunday 12/30, 11am-3pm
By Nina Gruber
Recipe courtesy of Bon Appetit
1 tablespoon olive oil
1 pound apples
1 1/2 pound sausages
1/4 cup dry white wine
2 tablespoons vinegar
1 bunch watercress, or other soft green
Salt and pepper
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.
Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10–12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat; season with salt and pepper.
Serve with pan juices spooned over.
Courtesy of Bon Appetit
How to Make It
Whisk together oil, vinegar, salt, and pepper in a large bowl. Add tomatoes, plums, and half of the shiso leaves to oil mixture; toss to combine. Transfer to a platter. Top with remaining shiso leaves; persimmon slices, if using; purslane; and sesame seeds.
Courtesy of Food & Wine
Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with a teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.
A special thanks to Whole Foods for supporting the Farmers Markets--use this coupon to buy supplementary pantry ingredients to your Farmers Market purchases.
Recipe courtesy of Kim O'Donnel's PNW Veg and this Seattle Times feature. A special thanks for her cooking demo at West Seattle!
¾ pound sweet cherries, stemmed, halved and pitted
1 teaspoon balsamic vinegar
1 teaspoon granulated sugar
¼ teaspoon ground cinnamon
1/8 cup thinly sliced red onion or shallot
Juice of 1 lemon
1 cup cooked quinoa, cooled to room temperature
½ cup cooked brown lentils (from ½ cup dried), cooled to room temperature
1 cup leafy herbs (any combination of mint, parsley, basil, cilantro or sorrel),
stemmed and roughly chopped
½ teaspoon fine sea salt
Extra-virgin olive oil
2 to 3 ounces goat cheese, for garnish (optional)
1. Place the cherry halves in a small bowl. Add the balsamic vinegar, sugar and cinnamon, and stir until the cherries are coated. Let sit for about 15 minutes.
2. Meanwhile, place the onion in a small dish, and cover with the lemon juice. Let sit about 15 minutes.
3. Transfer the cherries and onion with liquids to a large serving bowl. Spread the quinoa in a layer over the top, followed by the lentils in a layer; do not stir. Finish off with a layer of herbs. Sprinkle the salt on the top.
4. Just before serving, using tongs or salad forks, gently mix the layers until combined. Drizzle with oil, then taste for seasoning, adding more salt as needed. Garnish the salad with dollops of goat cheese. This dish keeps well in the refrigerator for 2 to 3 days.
Recipe courtesy of the NYTimes.
Recipe courtesy of Whole Foods Market.
A special thanks for their support of the markets!
Traditionally made with the grain bulgur, tabbouleh salad is full of fresh herbs and vegetables. This recipe substitutes lentils for bulgur, creating a delicious recipe that's gluten free, vegan, and full of protein and fiber. For best flavor, refrigerate the finished recipe at least two hours before serving.
2 ½ cups lentils, any variety
2 tablespoons white wine vinegar (for boiling)
4 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
½ tablespoon salt
¾ tablespoon black pepper
10 fresh mint leaves, chopped
4 tablespoons fresh parsley, chopped
1 large tomato, any variety
¼ cup green onion, chopped
½ large cucumber, peeled and diced
Boil 4 cups of water with the 2 tablespoons white wine vinegar (for boiling). Add the lentils and cook until softened, then drain and rinse with cold water.
In a large salad bowl, combine all other ingredients. Toss to combine, then refrigerate at least two hours before serving.
Recipe courtesy of Bon Appetit. Click here for full instructions.
Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
Serve chicken with rhubarb salsa alongside.
Recipe courtesy of NYTimes. Click here for full instructions.
3 tblsp chopped green garlic
1/2 cup parsley
2 tsp fresh oregano
1/2 cup extra virgin olive oil
Salt and pepper
1 pound asparagus
1 tblsp vinegar
4 ounces feta
Handful of olives
Crushed red pepper